Saffron Pistachio Lace Cookies

Saffron Pistachio Lace Cookies


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cookies & brownies, orange, pistachio, saffron
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Saffron Pistachio Lace Cookies

I won’t soon forget the allure of these saffron pistachio lace cookies.

They first seduce with a touch of orange, then an earthy pistachio flavor, and finally a smooth, fragrant saffron finish. These lace cookies have a thin, caramel candy-like texture with added crunch from the pistachios.

Sassy Cookies: Sweet, Spicy, and Savory Treats with Swagger

This recipe comes straight out of Sassy Cookies.  I’ve created adaptations of cookbook cookies for most of my cookie project, but this one I wanted to try as-is.  I’m so glad that I did.  The recipe reprint below is with permission from the publisher.

Although Sassy Cookies doesn’t promise 1000 different cookie recipes, you don’t really need 1000 recipes – just a few recipes that wow.  The recipes in Sassy Cookies are well thought out and each one has a full page photo.

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Saffron Pistachio Lace Cookies

Yield: 72-80 cookies (Remember to cut the cookies as thin as you can or your yield will significantly drop.)

Saffron Pistachio Lace Cookies

Ingredients

  • 2 1/2 tablespoons unsalted butter, melted
  • 1/8 teaspoon crushed saffron threads (use a mortar and pestle or the back of a spoon to crush)
  • 3/4 cup unsalted shelled pistachios (about 3 ounces)
  • 1/2 cup sugar
  • 1/4 teaspoon almond extract
  • 1/4 cup all-purpose flour
  • 2 teaspoons grated orange zest, packed
  • 2 tablespoons orange juice

Instructions

  1. In a small bowl, add saffron to melted butter and let sit for five minutes.
  2. In a food processor, pulse pistachios and sugar until nuts are very finely chopped. (I had some trouble slicing my chilled cookie dough later in this recipe and I think this would have been resolved if I had chopped the nuts more finely.)
  3. In a medium-sized mixing bowl, stir together saffron butter, pistachio-sugar mixture, almond extract, flour, orange zest, and orange juice.
  4. Cover bowl and chill in refrigerator for 15 minutes.
  5. Remove from refrigerator and roll into two 1/2" by 9" logs. Wrap in plastic wrap or parchment and freeze at least two hours.
  6. Preheat oven to 325 F.
  7. Using a very sharp knife, slice each log into 1/4" thick slices. Place sliced dough discs two inches apart from each other on parchment- or Silpat-lined cookie sheets. (The dough may crumble a little when you cut it. That's OK. Just push it back together with your fingers and it will all melt together in the oven.)
  8. Bake 8-10 minutes or until golden.
  9. Cool on cookie sheets. The cookies will fall apart if you lift them too soon.
  10. Store layered between parchment in an airtight container at room temperature for up to a week.
http://www.cupcakeproject.com/2014/12/saffron-pistachio-lace-cookies.html

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2 comments on “Saffron Pistachio Lace Cookies”

  1. Kyndra says:

    I am tempted to try these. I love cookies, but have not been a fan of making those, since I have a tendency to burn them. I love saffron and pistachio flavors

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